5 ways to catch some Zzzs — and we aren't talking sleep

Gen Zs are the patrons of the present and the future, and as this demographic gets older their buying power and influence will continue increase.

4 ways to tap into data for better decision-making

By Mike Shipley, director of analytics & insight solutions, Fourth

McAlister's, Moe's, Schlotzsky's VP: 'How fast casuals can win in college markets'

he college market demographic is a prime testing ground to perfect what consumers need and want

3 tips for serving millennial consumers

by Niall Keane — CEO of SynergySuite, SynergySuite

Millennials recently became the largest generation in the workforce with over 53 million workers, ushering society into an unprecedented future.

The future of digital communications in restaurants: Touch, signage, entertainment

With restaurants' constantly changing menu offerings, promotions, FDA regulations, and beyond, digital communication is key as it allows restaurants to quickly…

Restaurants aiding Hurricane Harvey victims: part 2

by Cherryh Cansler — Editor, FastCasual.com

The industry, once again, is proving it’s resilient and will always step up when needed.

Fast casual CEO urges restaurateurs to stand against the assaults on the restaurant industry

David Jones, CEO of Blazing Burger, calls on cities and states to help save small businesses.

Delivery fueling rise of virtual reality restaurants

by Stephen Dutton — Analyst, Euromonitor International

Delivery is the world's fastest-growing foodservice channel, according to Euromonitor International, while digital functionality has made the process of…

Study shows 'anytime eaters' here to stay: Are you ready?

The anytime eater is upon us and many chains have found that feeding "the new normal" requires a shift away from traditional meal packaging, both in portion…

French fry favoritism alive and well in US fast food race

by Josh Anish — Head of Content, Quantifind

A 15-brand comparison of customer buzz about QSR french fries leads to one solid winner for category favorite.

How one sub shop is beating the 'restaurant recession'

The president of Goodcents Franchise Systems, an 80-unit chain based in the Midwest, describes how his strategy of putting the business in the hands of his…

3 ways to measure cannibalization

by Dave Bennett — President & CEO, Mirus Restaurant Solutions

Any change creates two types of results: those that are intended, and those that are unintended. Cannibalization is an example of an unintended consequence to…

Are you paying to power your competitor when they could be paying for you?

By Jeff Julia/Author, Navigating the Maze of Energy Efficiency Projects

4 ways to mitigate employee turnover risks

by Doug Sutton — President, Steritech

Doug Sutton, president of Steritech, discusses how to handle high employee turnover and how to avoid some serious pitfalls in training and oversight.

4 keys to giving QSR customers the tech they 'expect' ... and more

A recent survey makes it official: Customers truly want technology in their QSR experience. Do it right with these four keys from an expert on all that is…

Kiosks killing restaurant jobs? Don’t let the doomsayers distract you

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

In time, the consumer media will get tired of pursuing a story that isn’t a story. The real challenge facing the restaurant industry is finding enough workers…

Jersey Mike's exec: 6 ways to build a vibrant company culture

by John Hughes — SVP, Jersey Mikes

Finding and living out your restaurant's founding vision is crucial to success, writes Jersey Mike's Brand Ambassador John Hughes.

Learning from Chipotle: 4 food safety program guidelines

by Niall Keane — CEO of SynergySuite, SynergySuite

Chipotle has been repeatedly troubled by food safety concerns, causing its stock to drop and its fan base to dwindle. 23 years ago, Jack in the Box faced a…

Chipotle and the 'elephant in the dining room'

by S.A. Whitehead — Food Editor, Net World Media Group

The restaurant industry and its players are exhaling today after news that Chipotle might be able to overcome its food safety woes of last week and the…

Are kiosks the next step for restaurant-based digital signage?

by Jeff Hastings — CEO, BrightSign

There's a lot of buzz surrounding the rise of self-order kiosks in dining establishments, especially quick-serve restaurants. As digital menu boards approach…